"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Aunt Pat's Spagettti Gravy and Meatballs Recipe

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This recipe for Aunt Pat's Spagettti Gravy and Meatballs, by , is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat D'Amico


Spagetti Gravy:
(2) 28 oz. cans Crushed Tomatoes
(1) 28 oz. cans Tomato Puree
(1) 28 oz. can of Water
(2) 6 oz. Contadina Tomato Paste with Italian Herbs
(1) 6 oz. can of water
3 tsp. garlic powder
1 tsp. oregano
2 tsp. onion powder
2 tsp. salt
1 tsp. sugar
4 dried Bay leaves
1-1/2 parsley flakes
3 tbsp. parmesan cheese

2 Lbs. Meatloaf mix (beef, veal, pork)
1 tsp. each oregano, salt, garlic powder, onion powder
2 Tbsp. parsley flakes and parmesan cheese
2 beaten eggs
2 pieces white bread soaked in milk

Gravy: Mix all ingredients in a large stock pot making sure tomato paste is well incorporated.
Heat to just barely bubbling and reduce IMMEDIATELY. Sauce is very quick to burn.
Simmer for at least one hour (partially covered by pot lid) but 2-3 hours is preferred.
Meatballs: Mix all ingredients by hand in a large mixing bowl. (If mixture appears too wet, add a small amount of seasoned breadcrumbs. Shape mixture into medium size balls (2 lbs. of meat should make 15-17 good size meatballs). Bake on a parchment lined cookie sheet for 20 minutes at 350 degrees. After taking out of oven, blot with paper towels to remove grease. Add to gravy and complete cooking.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Spices used are estimates - I make it slightly different each time - adjust the spices to suit your own tastes!!!
For those who need to know the difference between "sauce" and "gravy" - Gravy has meat in it (i.e. meatballs) and sauce does not.




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